Sunday Independent (Ireland) - Life - - RECIPES -

( Pic­tured) Fills about 10 small glasses. You will need: 120g (4 ½ oz) good qual­ity white cho­co­late 75ml (2 ½ fl oz) cream 1-2 ta­ble­spoons of ei­ther rum, brandy, Grand Marnier or 1 tea­spoon grated or­ange rind (op­tional) 2 eggs, sep­a­rated Fresh blue­ber­ries or amaretti bis­cuits, to serve Finely chop the white cho­co­late. In a saucepan, bring the cream up to the boil, turn off the heat, add the cho­co­late to the cream and stir it around un­til the cho­co­late melts. Add the rum or brandy or Grand Marnier or the grated or­ange rind, which­ever you are us­ing, if you’re us­ing any of them, and whisk in the egg yolks. In a sep­a­rate, clean, dry bowl, whisk the egg whites un­til they are just stiff, then stir a quar­ter of the egg white into the cho­co­late-and-cream mix­ture. Gen­tly fold in the rest of the egg whites — be care­ful not to knock all the air out. Spoon into lit­tle glasses or cups and leave for an hour or two in the fridge to set. I like to serve this with fresh blue­ber­ries or amaretti bis­cuits.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.